U.S. patent application number 11/386213 was filed with the patent office on 2006-08-24 for methods and systems utilizing delayed dilution, mixing, and filtration for providing customized beverages on demand.
Invention is credited to Christopher Wade Connor, Roger William Gutwein.
Application Number | 20060188620 11/386213 |
Document ID | / |
Family ID | 32599550 |
Filed Date | 2006-08-24 |
United States Patent
Application |
20060188620 |
Kind Code |
A1 |
Gutwein; Roger William ; et
al. |
August 24, 2006 |
Methods and systems utilizing delayed dilution, mixing, and
filtration for providing customized beverages on demand
Abstract
System for making and delivering a customized beverage product
to a consumer having a user interface, a customization director in
communication with a customization data store and the user
interface, wherein the customization director includes executable
instructions for determining a users customized formulation; and a
beverage delivery system in communication with the customization
director, wherein the beverage delivery system includes executable
instructions for delivering a customized beverage product. Method
for delivering a customized beverage product to an individual
including the steps of obtaining consumer preference data;
determining a consumer beverage formulation corresponding to the
consumer preference data; and providing the consumer a customized
beverage corresponding to the customized beverage formulation,
utilizing one or more of delayed dilution, delayed mixing, and
delayed filtering, in any order.
Inventors: |
Gutwein; Roger William;
(Cincinnati, OH) ; Connor; Christopher Wade;
(Cincinnati, OH) |
Correspondence
Address: |
THE PROCTER & GAMBLE COMPANY;INTELLECTUAL PROPERTY DIVISION
WINTON HILL BUSINESS CENTER - BOX 161
6110 CENTER HILL AVENUE
CINCINNATI
OH
45224
US
|
Family ID: |
32599550 |
Appl. No.: |
11/386213 |
Filed: |
March 22, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10833757 |
Apr 28, 2004 |
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11386213 |
Mar 22, 2006 |
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09638704 |
Aug 14, 2000 |
6759072 |
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10833757 |
Apr 28, 2004 |
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60148984 |
Aug 14, 1999 |
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Current U.S.
Class: |
426/433 |
Current CPC
Class: |
A47J 31/002 20130101;
G07F 13/065 20130101; G06Q 20/342 20130101; G07F 7/005 20130101;
G07F 7/025 20130101; A47J 31/41 20130101; A47J 31/52 20130101; A47J
31/521 20180801; G06Q 20/327 20130101; A23F 5/243 20130101; A47J
31/40 20130101 |
Class at
Publication: |
426/433 |
International
Class: |
A23F 5/00 20060101
A23F005/00 |
Claims
1-54. (canceled)
55. A method for delivering an individually customized beverage
product to an individual consumer, said method comprising the steps
of: a) a data input device receiving and collecting consumer
preference data, b) said data input device communicating said
consumer preference data to a customization director; c) said
customization director processing said consumer preference data
collected by said data input device and generating an executable
instruction set for producing an individually customized beverage;
d) said customization director communicating said executable
instruction set for producing said individually customized beverage
to a beverage delivery system; e) said beverage delivery system
producing said individually customized beverage using said
executable instruction set of said consumer preference data,
wherein said beverage delivery system performs one or more of the
following steps in any order to produce said individually
customized beverage: i) delaying dilution of a beverage extract for
a minimum period of about 5 minutes after onset of brewing of the
extract; ii) delaying mixing of the beverage extract for a minimum
period of about 5 minutes after the onset of brewing of the
extract; or iii) delaying filtering of the beverage extract for a
minimum period of about 5 minutes after the onset of brewing of the
extract.
56. The method of claim 55 wherein said data input device comprises
displaying said consumer preference data collected by said data
input device on a display device.
57. The method of claim 56 wherein said display device works by a
method selected from the group consisting of sight, sound,
magnetism, light electrical signal and combinations thereof.
58. The method of claim 56 wherein said display device is a visual
display device.
59. The method of claim 58 wherein said visual display device is a
device selected from the group consisting of an LCD display, a
graphical user interface, and combinations thereof.
60. The method of claim 56 wherein said display device further
comprises collecting consumer preference data via an input
means.
61. The method of claim 60 wherein said input means is a device
selected from the group consisting of a keyboard, keypad, mouse,
voice, Internet, touchscreen, selectors, slide bars, buttons,
switches and video.
62. The method of claim 55 comprising said data input device
collecting consumer preference data from a remote location via a
user interface.
63. The method of claim 62 wherein said user interface comprises a
device selected from the group consisting of a computer, a personal
digital assistant, a kiosk, a cell phone, an interactive TV, an
Internet appliance and combinations thereof.
64. The method of claim 55 comprising said data input device
identifying consumer preference data using a method of customized
selection identification selected from the group consisting of a
personal identification number, a usemame, a pass code, a magnetic
card reader, bar codes, a retinal scanner, a thumbprint reader,
radio frequency identification tags and combinations thereof.
65. A method for delivering an individually customized beverage
product to an individual consumer, said method comprising the steps
of: a) a data input device receiving consumer preference data, b)
said data input device collecting and displaying said consumer
preference data; c) said data input device communicating said
consumer preference data to a customization director; d) said
customization director processing said consumer preference data
collected by said data input device and generating an executable
instruction set for producing an individually customized beverage;
e) said customization director communicating said executable
instruction set for producing said individually customized beverage
to a beverage delivery system; f) said beverage delivery system
producing said individually customized beverage using said
executable instruction set of said consumer preference data,
wherein said beverage delivery system performs one or more of the
following steps in any order to produce said individually
customized beverage: i) delaying dilution of a beverage extract for
a minimum period of about 5 minutes after onset of brewing of the
extract; ii) delaying mixing of the beverage extract for a minimum
period of about 5 minutes after the onset of brewing of the
extract; or iii) delaying filtering of the beverage extract for a
minimum period of about 5 minutes after the onset of brewing of the
extract wherein said consumer preference data is information
relating to beverage type, classification, variety, additives,
beverage size or combinations thereof.
66. The method of claim 65 wherein said beverage classification is
a characteristic selected from the group consisting of temperature,
strength, body, roast color, roast degree, acidity, sweetness,
bitterness, mouthfeel and combinations thereof.
67. The method of claim 65 wherein additives are materials selected
from the group consisting of cream, sugars, milk, artificial
sweeteners, flavors and combination thereof.
68. A method for delivering an individually customized beverage
product to an individual consumer, said method comprising the steps
of: a) a data input device receiving consumer preference data, b)
said data input device collecting and displaying said consumer
preference data; c) said data input device communicating said
consumer preference data to a customization director; d) said
customization director processing said consumer preference data
collected by said data input device and generating an executable
instruction set for producing an individually customized beverage;
e) said customization director communicating said executable
instruction set for producing said individually customized beverage
to a beverage delivery system; f) said beverage delivery system
producing said individually customized beverage using said
executable instruction set of said consumer preference data,
wherein said beverage delivery system performs one or more of the
following steps in any order to produce said individually
customized beverage: i) delaying dilution of a beverage extract for
a minimum period of about 5 minutes after onset of brewing of the
extract; ii) delaying mixing of the beverage extract for a minimum
period of about 5 minutes after the onset of brewing of the
extract; or iii) delaying filtering of the beverage extract for a
minimum period of about 5 minutes after the onset of brewing of the
extract wherein said individually customized beverage is a brewed
beverage product.
69. The method of claim 68 wherein said brewed beverage product is
a product selected from the group consisting of coffee beverages,
tea beverages, extracts thereof and combinations thereof.
70. The method of claim 69 wherein said coffee beverages comprise
beverages selected from the group consisting of cappuccinos,
espressos, lattes, flavored coffee beverages, creamy coffee
beverages and combinations thereof.
71. The method of claim 69 wherein said tea beverages comprise
beverages selected from the group consisting of tea, green tea,
herbal tea, flavored tea, chai tea, creamy tea and combinations
thereof.
Description
CROSS REFERENCE TO RELATED APPLICATION
[0001] This application claims the benefit of priority to U.S.
Provisional Application Ser. No. 60/148,984, filed Aug. 14, 1999,
which is herein incorporated by reference.
FIELD OF THE INVENTION
[0002] The present invention is directed to methods and systems to
provide consumers (at home or away from home) quantities of
ready-to-drink beverages, especially brewed coffee and tea and
coffee and tea drinks (lattes, cappuccinos, chai teas, etc.). The
consumer may customize a type of selection of beverage and various
characteristics thereof, based upon his/her taste preferences; the
serving of ready-to-drink beverage will be provided to the
consumer.
[0003] More particularly, the present invention is directed to a
system in which information is collected from a consumer regarding
certain type, quantity, taste and strength preferences of the
consumer. The information collected will be used to customize a
suitable beverage product(s) for the individual consumer. The means
for dilution of the beverage extract or concentrate may be linked
to the information system so that an extract/concentrate (e.g.,
brewed) may be diluted according to a customized strength, thereby
accommodate the consumer's strength preferences.
[0004] The "delayed dilution" aspects of the present invention may
be used to accommodate the individual consumer's taste preferences
by utilizing multiple varieties of specific types of beverage
(e.g., more than one selection of coffee and/or tea), as well as
different varieties or tea or coffee (roast strength, grind
selection, plant and/or bean variety) in the brewing system. The
"delayed dilution" aspects may also be used to deliver varieties of
beverage options by using the undiluted concentrate/extract to
mix/dissolve other beverage compounds or flavors to make chai-teas,
cappuccinos, lattes, etc., with minimal dilution to the final
beverage. The "delayed mixing" aspect of the present invention may
be utilized to accommodate consumers' taste preferences by taking
separated selected extractions of the brew and diluting appropriate
fraction(s) in accordance with the consumer's preferences. The
"delayed filtering" aspects of the present invention may be
utilized to accommodate various consumer preferences by offering
variations in processing that would impact various aspects of body
and character to accommodate a wide range of consumer taste
preferences.
[0005] By providing a high volume system for making ready-to-drink
beverages and dispensing successive individually customized
servings thereof, the invention is particularly desirable in the
restaurant, (especially fast food) environments, as well commercial
and industrial settings (office buildings, workplaces, hospitals,
and the like, with large waiting areas
[0006] This invention may also be used in household environments
where it may be desirable to make several different types of
finished beverage products tailored to the taste preferences of
several household members. Because these many variations may be
made from earlier, initial brew(s), the variations of the same type
of beverage (e.g., coffee vs. tea) can be provided immediately upon
each individual selection.
BACKGROUND OF THE INVENTION
[0007] Much study has been given to the most satisfactory way to
brew beverages such as coffee and tea and it is a fact that an
excellent grade of coffee or tea can be effectively ruined for
consumption by improper methods of preparation of the
ready-to-drink product. In general, a high quality and most
satisfying coffee or tea drink is obtained only when it possesses
fine characteristic aroma, delicacy of characteristic flavor, and
fullness of characteristic body.
[0008] Also importantly, many consumers have come to appreciate the
many various options available with respect to coffee and tea
products (e.g., variations in strength, varietal type, creaminess,
flavors) and there are a wide variety of coffee options (lattes,
espressos, cappuccinos, etc.) and tea options (regular tea, creamy
tea, chai-tea and green teas). However, especially in a
commercial/industrial setting (e.g., restaurant, fast-food
industry, workplace, hospitals), there are many hurdles (e.g.,
space, difficulty, time, and/or inconvenience) to be overcome in
delivering, especially on demand, the preferred choice of beverage
to a wide range of consumers.
[0009] Additionally, most individual households comprise family
members with various taste preferences; heretofore, it has been, at
best, cumbersome and bothersome to address individual preferences,
and would require many different brewing cycles and many different
receptacles to accommodate mixing of different fractions and types.
It would be desirable to employ one (or at least a minimal number
of) extracts in a single countertop station to efficiently
accommodate various taste preferences, on demand, in a household
environment.
[0010] One particularly preferred aspect of the present invention
is coffee beverages. Coffee beverages comprise an aqueous solution
of the water-soluble (and sometimes insoluble) constituents of the
roasted and ground beans of the tree of the family Rubiaciae. There
are many varieties of this plant, but the two having the most
significance commercially is Caffee arabica and Caffea canephora
(robusta).
[0011] Equipment for brewing beverages such as coffee, tea, and the
like have typically been of the "single station" type, in which an
empty carafe or pot is positioned on a heating element below a
receptacle or brewing funnel which contains a measured quantity of
dry beverage-making material, e.g. roast and ground coffee or tea
leaves. Hot water is then passed through the material to extract
the essential oils, flavor and body that make up the beverage, and
then drains downwardly through an opening in the funnel into the
pot or carafe. If and when a second pot or carafe of beverage is
needed, the first must be moved to a separate heating element or
plate.
[0012] Although such prior beverage brewers work satisfactorily for
making relatively small quantities of beverage, in restaurants and
other commercial and institutional establishments, there is a
continuing need for equipment to make large quantities of brewed
beverage, but be able to instantaneously accommodate the taste
preferences of a wide variety of consumers; furthermore, this
equipment must be easy to use and relatively automatic so as not to
require an unreasonable amount of personal attention during the
brewing cycle. The needs of restaurants, institutions and other
commercial establishments are of particular concern in regard to
equipment for brewing and making an acceptable cup of coffee to an
individual consumer, given the limitations of space, labor, and
time.
[0013] Some currently available beverage brewing devices provide
essentially instantaneous hot water to brew beverages in a short
amount of time. These devices typically have a hot water reservoir
which maintains a volume of water at a predetermined temperature. A
cold water fill tube is attached inside the reservoir, with one end
close to, but not abutting, the bottom of the hot water reservoir,
of a separate cold water reservoir or basin positioned above the
heated reservoir. A hot water discharge tube has one end positioned
in the hot water reservoir near an outlet zone generally at the top
of the hot water reservoir. Another end of the discharge tube
delivers hot water transported through the tube to a beverage
brewing substance in order to produce a brewed beverage
concentrate.
[0014] In order to brew a beverage in a beverage brewing device as
described above, cold water is poured into the basin. The cold
water flows through the cold water fill tube and accumulates at the
bottom of the hot water reservoir due to temperature variations
between the cold and hot water. The hot water is displaced by the
cold water and moves upwardly towards the top of the hot water
reservoir, which is sealed by a cover, and through the hot water
discharge tube. Upon being dispensed into a beverage brewing
substance, the hot water and beverage brewing substance create a
brewed beverage concentrate. (For examples of representative
instantaneous hot water beverage brewing apparati, see U.S. Pat.
No. 3,385,201 to Martin, U.S. Pat. No. 4,920,871 to Anson, and U.S.
Pat. No. 5,025,714 and U.S. Pat. No. 5,113,752, both to
Brewer.)
[0015] Dilution of the brewed extract/concentrate is necessary in
order to prevent the brewed extract/concentrate from being too
strong as well as preventing an additional manual step of diluting
the extract/concentrate after it has been brewed. Dilution of the
brewed concentrate is achieved by feeding water from the basin to
either the brewing funnel and allowing it to pass through the
grounds/leaves or the area between the inner brewing funnel and the
outer brewing funnel.
[0016] It is generally desirable to provide equipment which
requires minimum maintenance by the employees. It is preferable to
provide equipment which will make a sufficient volume of brew to
meet the customer demands without over-producing, but in adequate
quantities which can be replenished within a reasonable time with
minimum attention by the employees. Additionally, and desirably,
the equipment should usually be compact.
[0017] It is, therefore, desirable to provide a beverage-brewing
system which will allow a consumer to customize their preferred
variety of beverages from a virtually endless selection of
possibilities; the system of the present invention will provide an
individually customized serving of beverage delivered at the
desired temperature and ready to drink.
SUMMARY OF THE INVENTION
[0018] Accordingly, it is a general object of the present invention
to provide an improved system for providing an individually
customized brewed ready-to-drink beverages to a consumer, in a wide
range of types, varieties, and/or strengths.
[0019] It is a further object of the present invention to provide a
brewing system for making varieties of brewed beverages, in
particular variety, body, character and/or strengths as chosen by
multiple individual consumers with the system being easy to use, by
the consumer or other individual (e.g., restaurant wait staff)
obtaining the customized beverage. Further, the maintenance of the
subject equipment requires only a small amount of personal
attention by the owner/operator of the equipment.
[0020] A general object of the present invention is to utilize
"delayed dilution" of a concentrate extract to provide a beverage
brewing system which immediately (upon customer selection) provides
selective dilution (based on individual consumer's selections) of a
beverage extract after the extract has been allowed to brew and
held as an extract before dilution.
[0021] It is also a general object of the present invention to
utilize the undiluted extract to mix and dissolve other beverage
compounds to make flavored coffees and teas, cappuccinos, lattes,
creamy coffees and teas, chai teas, green teas, and the like.
[0022] It is also a general object of, the present invention to
utilize aspects of "delayed mixing" and/or "delayed filtering" to
accommodate various consumer preferences regarding body character
and consistency of the finished beverage, especially coffee-type
beverages.
[0023] It is also a general object of the present invention to
provide a brewed beverage delivery system which allows a consumer
to select from various classifications of beverages and customize
said selection according to that consumer's preferences.
[0024] One aspect of the present is the method for delivering an
individually customized beverage product to a consumer. An
exemplary method comprises the steps of obtaining consumer
preference data from the consumer; determining a beverage
formulation corresponding to the consumer preference data; and
providing the consumer a customized beverage product corresponding
to the beverage formulation.
[0025] Another aspect of the present invention is the interactive
system for delivering a customized beverage product to a consumer.
In one example, the system comprises a user interface; a
customization director in communication with a customization data
store, wherein the customization director comprises executable
instructions for determining a user's customized formulation; and a
beverage delivery system in communication with the customization
director comprising executable instructions for delivering a
customized beverage product.
[0026] Yet another aspect is a computer-readable medium containing
instructions for controlling a beverage delivery system to produce
a customized beverage product. In one embodiment, the instructions
comprise the steps of: obtaining consumer preference data;
determining a consumer beverage formulation corresponding to the
consumer preference data; and providing the consumer a customized
beverage corresponding to the consumer beverage formulation.
[0027] Still other objects, advantages and novel features of the
present invention will become apparent to those skilled in the art
from the following detailed description[, which is simply, by way
of illustration, various modes contemplated for carrying out the
invention. As will be realized, the invention is capable of other
different obvious aspects all without departing from the invention.
Accordingly, the drawings and descriptions are illustrative in
nature and not restrictive.
[0028] These and other objects of the present invention are set
forth more clearly and fully in the following detailed description
of two preferred embodiments of the present invention shown and
described in connection with the attached drawings, in which:
BRIEF DESCRIPTION OF THE DRAWINGS
[0029] While the specification concludes with claims particularly
pointing out and distinctly claiming the present invention, it is
believed that the same will be understand from the following
description taken in conjunction with the accompanying drawings in
which:
[0030] FIG. 1 is a schematic illustration of an exemplary
interactive system for conducting business according to the present
invention;
[0031] FIG. 2 depicts a flowchart of a method of providing a
customized beverage product to a consumer according to the present
invention;
[0032] FIG. 3 is a schematic illustration of an exemplary
server/client network according to the present invention; and
[0033] FIG. 4 depicts a flowchart of an exemplary method of
providing a customized beverage to a consumer.
[0034] FIG. 5 represents another embodiment of the present
invention wherein various components of the customizable beverage
delivery system 100 are located and/or replicated at different
physical locations. System 100 comprises one or more away from home
customizable beverage delivery systems 502, one or more at home
customizable beverage delivery systems 504, and one or more remote
beverage programming stations 506. The away from home systems 502
may be located in restaurants, at work, in convenience or grocery
stores, and the like. The remote programming stations 506 may be
located either at the same physical location as the at home system
504 and away from home system 502, or at another, remote physical
location.
[0035] The components of system 100 are each connected by a network
507 by network connector 509. Network connector 509 may be any
network connector known in the art including, but not limited to,
token ring, Ethernet, telephone line, fiber optic, cellular,
coaxial cable, universal serial bus, parallel cable, serial cable,
IEEE 1394 Firewire, Bluetooth, infrared (IR), radio frequency (RF),
laser, and the like, or combinations thereof. Network connector 509
is connected to the various components via a network connection
device 508. The network connection device includes, but is not
limited to, telephone modems, cable modems, DSL modems, peripheral
ports (e.g., serial, parallel, USB, IR), and the like and
combinations thereof. Network 507 may be a peer-to-peer network, a
client-server network, the Internet, an intranet, and the like, or
combinations thereof.
[0036] In one embodiment of the present invention both the away
from home system 502 and the at home system 504 comprises a
customization director 104, a beverage delivery system 109, a data
display device 510, a data input device 512, a data storage device
106, and network connection device 508. It will be appreciated by
those skilled in the art that both the data display device 510 and
the data input device 512 may be the same device (as in the case of
a touch screen) or may be separate devices (e.g. a keyboard and an
LCD display screen). It will also be appreciated that the data
input and display devices (512 and 510) can be any such device
known or used in the art including, but not limited to those that
work by sight, sound, magnetism, light, electrical signal, and the
like or combinations thereof. The customization director 104 is
connected to the network and other components of system 100 via the
network connection device 508. The customization director 104 is
also connected to the data input device 512, data display device
510, the beverage delivery system 109 and the data storage device
106. The data storage device 106 may be comprised of one or more
data storage devices of those commonly known and used in the art.
The data storage device 106 may contain data of beverage
formulations, user identification, user preferences, and the
like.
[0037] Remote programming station 506 is connected to network 507
via a network connection device 508, which is in turn connected to
customization director 104, a data display device 510, a data input
device 512, and a data storage device 106. The remote programming
station 506 may be a stand alone, dedicated computer device, such
as a work station. Alternatively, station 506 may be the
combination of a generic computer device running a software program
that allows the user to create a customized beverage formula and
store the information on data storage device 106. Suitable programs
could be constructed using such programming languages java, cgi
script, html, xtml, shtml, and the like.
[0038] It will be appreciated that with respect to system 100 as
represented in FIG. 5 it is within the skill of those in the art to
design and build systems that share system resources and reduce the
redundancy of system components. In such systems, for example,
network 507 could employ a single data storage device 106 that may,
or may not, be located in physical proximity to the system
component at which the user is currently located. Additionally,
system 100 could employ a single data director 104 to which all
devices are connected to over network 507.
[0039] Another embodiment of the present invention is represented
by FIG. 6 and described in detail below. The customizable beverage
system 100 is contained within housing 608. A touch screen display
602 located within housing 608 serves as both the input device for
the collection of data from the system user and the output device
for displaying information relating to the user's beverage
selection. Touch screen 602 displays a series of Graphical user
Interfaces (GUI) 603 which serve to facilitate the collection and
display of information between the user and the customized beverage
system 100. Information may also be collected electronically by
system 100 through the use of a card reader 604 which reads
information stored on identification card 607. For system users'
who are visually impaired, or simply to further facilitate the
exchange of information, microphone 606 can be utilized to input
verbal commands to system 100 and speaker 609 can be utilized to
communicate choices and other information to the user. Verbal
commands via microphone 606 would be translated using speech
recognition software into instructions that could be interpreted by
customization director 104 (not shown).
[0040] With reference to the presently described embodiment the
user would approach system 100 and be presented with a standard
welcome GUI 603. The information displayed on the standard welcome
GUI could be either static, dynamic, or mixtures thereof. In one
embodiment of the present invention the standard welcome GUI 603
displays current news, weather and sports information, in addition
to information describing the types of customizable beverages
system 100 can provide. System use instructions may also be
displayed on the standard welcome GUI 603.
[0041] The user then activates System 100 by either touching
touch-screen 602 displaying the standard welcome GUI 603, inserting
the user's identification card 607 into card reader 604, or
alternatively vocalizing a session start command that would be
picked-up by microphone 606. Following system activation, system
100 alters the display on touch-screen display 602 from the
standard welcome GUI 603 to the beverage selection GUI 700.
[0042] FIG. 7 shows the beverage selection GUI 700. Beverage
selection GUI 700 contains a personalized greeting area 702 which
displays information referring to the current user. This
information could include the user's name, account information such
as remaining balance, beverage selection suggestions based on
previous consumption patterns and/or predicted beverage choice
desires, and the like. Beverage selection GUI 700 also contains
additional data display area 704 which can display a variety of
information that may or may not be associated with the current
user. For example, additional data display area 704 could display
an update of user's financial portfolio, e-mail account information
(i.e., new message status, message sender, subject, or
alternatively the entire message), weather updates, news headlines,
sports scores, and the like. The exact information content
displayed may be selected by the user, by system 100 based on
previous and/or current experience with the user (e.g. demographic
criteria, beverage selection, and the like), or a combination of
the two. Additional data display area 704 may also display
advertisements and other promotional information.
[0043] Beverage selection GUI 700 also contains predetermined
beverage selection icons and labels 706 which correspond to
standard beverage formulations. These standard beverage
formulations may be displayed for every user, regardless of the
time of activation, or may be alternated by system 100 depending on
the time of day, season, weather, and the like. Alternatively, the
predetermined beverage selection icons and labels 706 may
correspond to beverage formulations saved by the current user, for
example, the current user's favorite afternoon beverage choice. The
saved beverage formulation may be located on and accessed from the
user identification card, may be stored in a local data storage
device, or may be located on a remote data storage device that is
accessed by system 100. Beverage selection GUI 700 also displays a
customization option icon and label 708 which when selected by the
user will initiate activation and display of the customization GUI
800.
[0044] FIG. 8 details a beverage customization GUI 800 which
display information corresponding to the design of a customized
beverage. The beverage customization GUI 800 may optionally contain
personalized greeting area 702 and/or additional data display area
704. Principally, the beverage customization GUI 800 displays one
or more customizable beverage characteristic indicators 802 which
correspond to a given beverage characteristic which system 100 can
adjust in conformity with the indicated preference of the system
user. Customizable beverage characteristic indicators 802 comprises
a customizable beverage characteristic scale 804 which conveys the
total degree of variability possible with the given customizable
beverage characteristic (i.e., roast color, beverage strength,
beverage temperature, additional flavors, and the like), and
customizable beverage characteristic position marker 805 which
corresponds to the current level of customizable beverage
characteristic on the customizable beverage characteristic scale
804. The system user would, in the case of a touch-screen, touch
that portion of the customizable beverage characteristic scale 804
that represents the desired level of the given customizable
beverage characteristic. The beverage customization GUI 800 would
then update such that the customizable beverage characteristic
indicator 802 would reflect the user's preference by displaying the
customizable beverage characteristic position marker 805 over the
appropriate portion of the customizable beverage characteristic
scale 804. When the user has finished formulating a customized
beverage the user may either save the customized beverage
formulation via selection of the save icon 806, or the user may
have system 100 dispense the beverage via selection of the
dispensing icon 808. Upon selection of the save icon 806 system 100
may transfer the programmed beverage formulation to any device
capable of storing the customized beverage information. Optionally,
the user may return to a previous GUI through selection of the
return icon 810 which will prompt the system to display a previous
GUI, such as the beverage selection GUI 700.
[0045] Another embodiment of the present invention is detailed in
FIG. 9 and the corresponding description below. System 100 is
capable of dispensing both customized beverages and beverages with
predetermined, non-customizable formulations. The beverage variety
is indicated by the beverage variety indicator icon 902, which
displays information pertaining to a given beverage choice. If a
given beverage variety indicator icon 902 corresponds to a beverage
choice that is customizable then one or more customizable beverage
characteristic indicators 802 will be located in close proximity
such that the user may customize the beverage. In one embodiment of
the present invention the customizable beverage characteristic
indicator 802 comprises two or more discrete customizable beverage
characteristic indicators 908 which correspond to a customizable
beverage characteristic (i.e., roast color, beverage strength,
beverage temperature, additional flavors, and the like). System 100
also allows the user to select a non-customizable beverage. Once
the user has selected the desired beverage, and customized the
beverage if the desired beverage choice corresponds to a
customizable beverage, the beverage may be dispensed via depression
of dispense button 906.
DETAILED DESCRIPTION OF THE INVENTION
[0046] Reference will now be made in detail to various embodiments
of the invention, various examples of which are illustrated in the
accompanying drawings, wherein like numerals indicate corresponding
elements throughout the views.
[0047] The present invention is directed to a system for the
individual customization of ready to drink brewed beverage products
for multiple consumers, as well as the provision of the customized
ready to drink beverages after consumer input. The method of the
present invention comprises three basic steps: collecting
information from a consumer regarding the consumer's desires as to
the type and character of beverage he/she desires at that point in
consumption; a system linking the consumers choice of product to a
beverage delivery system which contains an amount of
extract/concentrate and areas in the beverage delivery system(s) to
accommodate, if desired, one or more aspects of delayed dilution,
mixing and filtration. The system of the present invention may
optionally utilize (any or all) the aspects of delayed dilution,
"delayed mixing" and "delayed filtration" to further increase the
options of beverage deliverable, on demand, to the individual
consumer based upon their preferences.
A. Definition
[0048] As used herein the terms "brewed beverage products" and
"fresh-brewed beverage products" refers to coffees and teas.
[0049] As used herein, the terms "extract" and "concentrate" are
used interchangeably, unless where otherwise specified. Within the
context of the present invention--providing individually customized
beverages on demand to consumer--it does not matter whether an
extract or concentrate is used. "Fresh brewed" extracts are
certainly acceptable, but are not required. In one embodiment, the
roast and ground coffee is contained in pods or sachets that are
inserted into the brewing chamber. An example of this type of pod
is the "K-Cup", manufactured by Keurig, Inc. and disclosed in U.S.
Pat. Nos. 5,325,765 and 5,840,189, hereby incorporated by reference
herein.
[0050] Additional varieties of beverage products may be made but
when the "customized variety-on-demand" aspects of the present
invention are used (delayed dilution, delayed mixing and/or delayed
filtration), a customized beverage product can be delivered, that
used either extracts or concentrates as starting material. The
terms "extract," "concentrate," "extrac/concentrate," and
"concentrate/extract" includes "brews," concentrates, "toddies,"
infusions, and the like.
[0051] The term "fresh-brewed" as used herein refers to beverage
concentrates/extracts which have been extracted and held for a
"hold-time" and no more than about 48 hours.
[0052] As used herein, "coffee beverages" include cappuccinos,
espressos, lattes, flavored coffee beverages, creamy coffee
beverages, and other coffee-based beverages which are derivatives
and/or variants of the above.
[0053] As used herein "tea beverages" include tea, green teas,
herbal teas, flavored tea, chai teas, and creamy teas, and other
tea-based beverages which are derivatives and/or variants of the
above.
[0054] As used herein the terms "ready-to-serve beverage" and
"ready-to-drink beverage" are used interchangeably to refer to
beverage products that are in a ready-to-use, consumable form, and
other coffee and/or tea-based beverages which are derivatives
and/or variants of the above. They are made from coffee extracts or
tea extracts and can also include dry mixes, powders, liquids,
extracts, concentrates, and emulsions, in a wide variety of
formulations.
[0055] The term "beverage type" as used herein means coffee or
tea.
[0056] The term "classifications" as used herein means
characteristics or attributes of certain types of beverage and
include temperature, strength, body (full or light), roast (color
or degree), acidity, sweetness, bitterness, and/or mouthfeel.
[0057] The term "variety" means country of origin (grown) and/or
specific grown region (e.g., varietal), including harvesting and
post-harvesting techniques within a given species or a species
within a genus. The fineness of the grind exerts an influence on
the (quality) flavor as well as the degree of extraction
(quantity). Coffee beans useful in the present invention can be
either of a single type or grade of bean or can be formed from
blends of various bean types or grades, and can be undecaffeinated
or decaffeinated. These high-grown-type beans are typically
referred to as high grade coffees. Suitable high grade coffee
having high acidity include Arabicas and Colombians characterized
as having "excellent body," "acid," "fragrant," "aromatic" and
occasionally "chocolatey." Examples of typical high quality coffees
are "Milds" often referred to as high grade Arabicas, and include
among others Colombians, Mexicans, and other washed Milds such as
strictly hard bean Costa Rica, Kenyas A and B, and strictly hard
bean Guatemalans.
[0058] The term "hold-time" means that period of time beginning
with the onset of brewing of the extract and ending when dispensed
to the consumer.
[0059] As used herein, the term "comprising" means that the various
coffees, other ingredients, or steps, can be conjointly employed in
practicing the present invention. Accordingly, the term
"comprising" encompasses the more restrictive terms "consisting
essentially of" and "consisting of."
[0060] All ratios and percentages herein are based on weight unless
otherwise specified.
B. Making the Beverage Extract/Concentrate
[0061] Almost universally, the extract is brewed by contacting the
roasted and ground coffee with hot water at a temperature from
moderately-below boiling to moderately-above boiling, for a
predetermined brewing time, separating the extract (including the
solutes) from the insolubles, and consuming the resulting
beverage.
[0062] Brewing methods can generally be categorized in three broad
groups: (1) single-pass infusions in which the water is percolated
or pumped through the roasted and ground coffee (which may
partially serve as its own filter) then filtered through a metal,
paper, or cloth sieve; (2) percolation methods which recycle the
extract through one or more volumes of grind consecutively, in
either a co-current or counter-current flow, before the extract is
siphoned off at the requisite strength; and (3) batch-slurry
methods in which a fixed volume of coffee is mixed with a fixed
volume of water in a brewing vessel, permitted to steep with or
without agitation, then filtered or mechanically separated to
produce the extract.
[0063] Systems providing brewed beverages, especially coffee or
tea, have typically been of the "single station" type, in which an
empty carafe or pot is positioned on a heating element below a
receptacle or brewing funnel which contains a measured quantity of
dry beverage-making material, e.g. ground coffee or tea leaves. Hot
water is then passed through the material to extract the essential
oils, flavor and body that make up the beverage, and then drains
downwardly through an opening in the funnel into the pot or carafe.
If and when a second pot or carafe of beverage is needed, the first
must be moved to a separate heating element or plate. Although such
prior beverage brewers work satisfactorily for making relatively
small quantities of beverage, in restaurants and other commercial
and institutional establishments, there is a continuing need for
equipment to make large quantities of beverages which is easy to
use and relatively automatic so as not to require an unreasonable
amount of personal attention during the brewing cycle.
[0064] A suitable method for brewing a tea extract useful in the
system of the present invention is disclosed in U.S. Pat. No.
4,757,752 to Robbins (assigned to General Foods Corp.), issued Jun.
19, 1988, and is hereby incorporated by reference.
[0065] Any extract/concentrate which is generally available can be
used in the practice of the system of the present invention. In one
embodiment, the roast and ground coffee is contained in pods or
sachets that are inserted into the brewing chamber. An example of
this type of pod is the "K-Cup", manufactured by Keurig, Inc. and
disclosed in U.S. Pat. Nos. 5,325,765 and 5,840,189, hereby
incorporated by reference herein.
[0066] A particularly preferred method of providing brewed
beverages is to provide an extract and combine it with the "delayed
dilution" aspect of the system of the present invention. Either or
both of the "delayed mixing" or "delayed filtering" aspects of the
present invention can be combined with said particularly preferred
mode.
[0067] While several embodiments of the present invention have been
illustrated and described, it is not intended to thereby limit the
present invention. Rather, it will be obvious to those skilled in
the art that various changes and modifications can be made without
departing from the spirit and scope of the invention. It is
intended, therefore, to cover in the appended claims all such
changes and modifications that are within the scope of this
invention.
[0068] The system of the present invention preferably offers
customization of a brewed beverage based upon consumer selection.
This is optionally provided by utilization of delayed dilution,
delayed mixing, or delayed filtering (one, two or all three, in any
order) of a beverage extract.
C. Delayed Dilution
[0069] As used herein, the term "delayed dilution" refers to the
aspect of holding the brewed (preferably fresh brewed) beverage
(preferably coffee) extract for a minimum period of about 5
minutes, preferably of about 15 minutes, more preferably of about
30 minutes. In a preferred mode, "delayed dilution" also refers to
the aspect of holding the extract for a maximum period of time of
about 48 hours, preferably of about 24 hours, more preferably of
about 12 hours, most preferably of about 6 hours.
[0070] On particularly preferred embodiment involves the use of
fresh brewed coffee extracts: In this embodiment, the fresh brewed
extract produced by the process of the present invention has a brew
solids of less than about 10%, preferably less than about 5%, more
preferably less than about 4%, most preferably less than about
3.5%. In a particularly preferred embodiment of the process of the
present invention, the extract has a minimum brew solids of greater
than about 1.2%, preferably greater than about 1.5%, most
preferably greater than about 2%.
[0071] It is important to recognize that a key aspect of one of the
embodiments of the present invention allows customization of the
preferred coffee just prior to dispensing; there is no
predetermination of characters or strength as is seen with many
automated systems. The "delayed dilution" aspect allows multiple
servings of individually tailored coffee to be prepared from a
minimum number of brew cycle(s), preferably one. Additionally,
these individually tailored servings are dispensed on demand.
[0072] When coffee extracts are used, it is preferred that said
dilution ratios will be from about zero (no dilution) to about 1:15
coffee/water, and can be easily varied, utilizing currently
available methods, upon receiving the consumer's selection input
regarding strength. Also, the temperature of the dilution water may
be varied to accommodate individual consumer preferences around
consumption temperature; there are several ways that this could
readily be accomplished, but one preferred way would be to have two
dilution lines; one for hot (170-200.degree. F.) and one for cold
(40-80.degree. F.) water and coordinate their rate and flow to
deliver the coffee to each individual consumer at their preferred
temperature.
[0073] In the practice of one of the preferred embodiments of the
present invention, the weight ratio of the extraction portion of
water to dry, roast and ground coffee is from about 5:1 to about
24:1; preferably from about 8:1 to about 13:1. When this amount of
water is used for (drip) extraction, a relatively strong (meaning
concentrated but not bitter) filtered coffee extract is issued.
Normally, this extract will have a soluble solids content by weight
of greater than about 1.2%, preferably 1.5%. The relatively strong
filtered coffee extract is then diluted with a sufficient amount of
dilution water to a preferred beverage concentration.
[0074] It is important to recognize that a key aspect of a
preferred embodiment of the present invention allows selection of
the preferred beverage type and classification just prior to
dispensing; there is no predetermination of characters or strength
as is seen with many automated systems. The "delayed dilution"
aspect allows multiple servings of the same beverage type in
individually tailored beverages to be prepared from a minimum
number of brew cycles, preferably one. Additionally, these
individually tailored servings may be dispensed, if desired, on
demand.
[0075] Clearly, this aspect of the system of the present invention
imparts many benefits to the extract that result in a better final
beverage for the consumer. For instance, delaying dilution of the
extracted beverage removes the need to hold the beverage in a
"consumption-ready," i.e., "ready-to-drink", state (e.g., diluted
and at the preferred temperature). In the undiluted state, the
beverage, particularly coffee, has less water and degrades at a
slower rate. Additionally, the need to heat or cool during holding
is minimized.
[0076] Further, the undiluted extract takes up less space and can
be more easily surged in a given physical geometry.
[0077] Employing the "delayed dilution" aspect of this present
invention results in many benefits to the finished beverage; this
ultimately results in less "too old" or "stale" beverage being
served. In a particularly preferred embodiment of the present
invention, the brewed extract may be cooled or refrigerated. It
will be recognized by those skilled in the art that cooling or
refrigerating the extract or concentrate will further increase
maximum hold times that can still maintain desirable flavor
attributes.
D. Delayed Mixing
[0078] In another aspect of the present invention, the beverage
extract/concentrate can be automatically fractionated previous to
initial, or a subsequent (if any) dilution. By mixing various
fractions of the extract, the character and body of the resulting
beverage can be changed. For example, in coffee, the early fraction
will be more acid, "high grown" and less ashy and dirty. The later
fractions will be less acid and stronger in bitter ashy dirty
flavors. To accommodate various consumer preferences, the coffee
beverages could be made from the earlier extract alone, the latter
extract alone, or a mix of fractions in various ratios. The
potential variety created could cover "high grown" to "low" coffees
and could also cover some of the aspects character and body
resulting from a degree of roasting.
[0079] As used herein, the term "delayed mixing" refers to the
aspect of holding the brewed (preferably fresh brewed) beverage
(preferably coffee) extract for a minimum period of about 5
minutes, preferably of about 15 minutes, more preferably of about
30 minutes. In a preferred mode, "delayed mixing" also refers to
the aspect of holding the extract for a maximum period of time of
about 48 hours, preferably of about 24 hours, more preferably of
about 12 hours, most preferably of about 6 hours.
[0080] It is recognized that novel beverage products could be
prepared using this aspect of the present invention. Clearly, some
substances that result in character and body appear in initial
fractions only (or appear in initial fractions and disappear upon
continued heating) while other such substances appear in later
fractions only. By mixing fractions and, further, by mixing them in
various ratios, a multitude of beverage types can be prepared which
have heretofore been unavailable using standard brewing equipment
and practices.
E. Delayed Filtering
[0081] The "delayed filtering" aspect of the present invention
would allow the beverage extract/concentrate to stay in contact
with the coffee grounds or tea leaves during holding of the
extract. While not wanting to be limited by theory, it is believed
that the grounds or leaves would help absorb the reaction compounds
during extract storage and would also buffer the acids created
during storage. Filtering could also be customized at dispensing,
e.g., metal filter vs. paper filter, and could also be in stages
(e.g., coarse metal mesh, followed by dilution, and then paper
filtering).
[0082] As used herein, the term "delayed filtering" refers to the
aspect of holding the brewed (preferably fresh brewed) beverage
(preferably coffee) extract for a minimum period of about 5
minutes, preferably of about 15 minutes, more preferably of about
30 minutes. In a preferred mode, "delayed dilution" also refers to
the aspect of holding the extract for a maximum period of time of
about 48 hours, preferably of about 24 hours, more preferably of
about 12 hours, most preferably of about 6 hours.
F. Customization Interface
[0083] 1. System Interface
[0084] Because of the potential purchase cost, personal time
investment, and fear of negative experience, consumers may find
experimentation or the "trial-and-error" associated with finding
their most desired type of beverage product to be unacceptable or
unpleasant. Many consumers do not understand how the various
options available with respect to beverage products corresponds to
their own individualized taste preferences. Further complicating
this situation is that, in a given location, literally dozens of
options with respect to beverage products might be available for
consumption.
[0085] It is, therefore, desirable to provide a method which will
allow a consumer to identify one or more beverage products which
that consumer has a statistically greater chance of accepting and
enjoying from a taste preference standpoint than other available
beverage products. Ideally, such a system should be simple to learn
and use.
[0086] The method of the present invention comprises three basic
steps: collecting information from a consumer regarding the
consumer's desires as to the variety of beverage they desire at
that point in consumption; a process linking the consumer's choice
of beverage product to a holding area which contains an amount of
brewed extract; and an area where the dilution of the beverage
occurs at a ratio of water to brewed beverage extract that is
consistent with the consumer's choice as to brew strength and
variety. The system of the present invention may optionally utilize
(either or both) the aspects of "delayed mixing" and "delayed
filtration" to further increase the options of "brewed" beverage
deliverable, on demand, to the individual consumer based upon their
preferences.
2. Definitions
[0087] The term "variety creating systems/devices" as used herein
refers to devices and processes that can transform one or more
input materials into multiple varieties of beverages. Such systems
and devices including delayed dilution means/systems; delayed
filtering means/systems, and/or delayed filtration
means/systems.
[0088] The term "customization interface", as used herein, refers
to the non-human vehicle which transmits the information (e.g.
consumer information, customization information, and customization
recommendation) between the consumer and the beverage delivery
system. This interface can be embodied in many ways, and the
consumer may access the customization interface from a remote
location.
[0089] The term "beverage delivery system" as used herein refers to
the station, apparatus, device, equipment, or series thereof that
is linked with the customization interface and is, optionally,
equipped with "variety creating systems/devices" including delayed
dilution means/systems; delayed mixing means/systems, and/or
delayed filtration means/systems.
[0090] The term "customized selection identification" as used
herein refers to the process in which, and the means by which, the
customization interface or the beverage delivery system recognizes
the consumer and is able to deliver ( in the case of the beverage
delivery system) or to direct the delivery ( in the case of the
customization interface) the customized beverage to the consumer.
Suitable ways of identifying the consumer include, but are not
limited to, personal identification number (PIN) either
communicated to the system via a keypad, touchscreen, matrix card,
retinal scanner, thumbprint reader, or radio frequency
identification tags (RFID).
[0091] The term "consumer identification" as used herein refers to
the process in which, and the means by which, the customization
director or the ID device recognizes the applicable consumer
preferences and is able to develop and determine the appropriate
customized beverage accordingly. Suitable ways of identifying the
applicable consumer preferences include, but are not limited to,
personal identification number (PIN), username, pass code, and the
like which can be communicated to the system via an input device or
process, such as a keypad, touch screen, matrix card, retinal
scanner, thumbprint reader, magnetic card readers, bar codes, or
radio frequency identification tags (RFID), and the like.
[0092] The term "consumer" as used herein refers to any user of the
system interacting with the customization director for the purpose
of inputting a beverage option, customization information,
customization recommendation, or receiving a beverage product. This
individual can be a chef, clerk, customer, "wait staff", servers,
etc., and the like. The consumer may access the user interface from
a remote location, e.g. by phone, Internet, wireless connection, or
the like.
[0093] The term "customization information" as used herein the
information delivered by the customization interface or the
beverage delivery system providing an individualized selection of
customized information regarding products, option, characteristic
or beverage products that has been processed by the customization
interface to be relevant to the individual consumer.
[0094] The term "customization recommendation" as used herein is
the information determined by the customization director to provide
an individualized customized recommendation regarding products,
option, characteristic or beverage products that has been processed
by the customization director to be relevant to the individual
consumer or consumer preference(s). In one embodiment customization
recommendations will be based on past interactions. In another
embodiment, the customization recommendations may include
promotional and/or seasonal selections.
[0095] The system of the present invention can also allow
individual consumers to communicate with the system so that their
personal customized selections can be accommodated by the beverage
delivery system. There are many ways that individual systems can be
developed to achieve this aspect of the present invention; the
examples discussed herein are representative only and are not
intended to be limiting. Suitable ways of communicating with the
consumer include, but are not limited to, voice, keyboard,
Internet, touchscreen, and conventional means such as selectors,
slide bars, buttons, and switches. By understanding what individual
consumers desire either by certain key questions, sampling or
direct taste questions the system can deliver consumers preferred
taste and needs.
[0096] An individuals' desires can also be dynamic and changing
over time and/or by event or experience, e.g. time of day, day of
week, day of month, seasonal, occasion, environment, work/pleasure,
mood, physical, mental, etc. Their desires can also evolve based on
experimentation, experience, education, knowledge, lifestyle
changes, and age. The customization interface can include this type
of personal or historical information as it processes the consumer
information, as well as incorporate demographical trends and
traits, and common experiences as it processes consumer
information. In another embodiment, the customization
recommendation may include promotional and/or seasonal
selections.
[0097] For example, as individuals age, they may choose to add
supplements to their customized beverage (post menopausal women may
want to add calcium). Beverage delivery systems in particular
venues may offer special additives (e.g., health food stores in
health clubs may want to add new product lines (like vitamins or
mineral powders) as samples to increase retail sales and health
clubs may offer rehydration support after workouts.
[0098] Additionally, the customization interface may be continually
assimilating available data to increase customization capability
and ongoing recommendations. In a particularly prepared embodiment
of the system of the present invention, this type of information
and inputs are continually monitored, updated, and refined, to
changes and predicts options tailored to individual consumers; this
aspect of information processing is Global Assimilator
Customization System.
[0099] In one preferred embodiment of the invention herein, the
system uses information around consumer's task preferences to
suggest particular retail beverages that the consumer might try. In
one version of the aspect, a consumer could use the beverage system
to sample various retail brands. Conversely, various retail brands
could refer to, or otherwise be associated with, certain flavors or
selections in the beverage supply system.
[0100] The system of the present invention must be equipped with
sufficient and suitable memory function so that both of the
consumer and the menu items can be accommodated. This includes
product use and incidence and consumer selection and response.
There are many ways that individual systems can be developed to
accommodate this aspect of the present invention; the examples
discussed herein are representative only and are not intended to be
limiting. Suitable embodiments of the memory functions of the
system of the present invention can include, but are not limited
to, central databases, system databases, portable databases The
system of the present invention can have a means for the
customization interface to identify, i.e. recognize, individual
consumers. This allows individual consumers to go/return to the
physical location(s) of the system(s) (either the customization
interface or beverage delivery system) and transmit to the
system(s) their desired beverage selection without repeating the
step-by-step sequence of selection programming. These individual
preferences may also include time and place based adjustments that
are determined by past system use histories. There are many ways
that individual systems can be developed to accommodate this aspect
of the present invention; the examples discussed herein are
representative only and are not intended to be limiting. Suitable
ways of identifying the consumer include, but are not limited to,
personal identification number (PIN) either communicated to the
system via a keypad, touchscreen, matrix card, retinal scanner,
thumbprint reader, or radio frequency identification tags (RFID).
In addition, the system(s) can be pre-programmed, periodically
programmed, and/or networked to allow for the individual consumers'
identification and associated preferences to be universally
recognized by all such systems.
[0101] One aspect of the present invention, schematically depicted
in FIG. 1, can be understood from the system 100 for delivering a
customized beverage product to a consumer, comprising: a user
interface 102; a customization director 104 in communication with
the user interface 102; a data store 106 in communication with the
customization director 104; and a beverage delivery system 109 in
communication with the customization director 104. In another
embodiment of the present invention, the system further comprises
an identification device 108 in communication with the
customization director 104 and a consumer identifier 110.
[0102] The customization director 104, might comprise a set of
executable instructions such as in the form of software, routines,
programs, algorithms, code, logic and the like, which would, inter
alia, facilitate the determination of customized beverage
formulations.
[0103] In one embodiment of the present invention, the
customization director 104 is provided in communication, such as
via a token ring, Ethernet, telephone modem connection, radio or
microwave connection, parallel cables, serial cables, telephone
lines, universal serial bus "USB", Firewire, Bluetooth, fiber
optics, infrared "IR", radio frequency "RF" and the like, or
combinations thereof, with the data store 106 and the user
interface 102. The customization director 104 may be integrated
into a beverage dispensing device, or in an alternative embodiment
might be hosted or housed on a remote device. Remote devices may
include other consumer appliances, a personal computer, or an
external server located somewhere on the Internet.
[0104] In another embodiment of the present invention, the user
interface 102 might comprise a computer, a personal digital
assistant (PDA), a kiosk, a device with wireless application
protocol programs (WAP) such as cell phone, auto computer or PDA,
interactive TV, or an Internet appliance, or the like. User
interface 102 allows the user to interact with the interactive
system 100 and, as will be understood, can take any of a virtually
unlimited number of alternative audio, visual and/or other
communicative forms. In an exemplary embodiment, the user interface
104 may comprise a computer system comprising a CPU, memory, a
visual display device and an input means. Preferred input means
comprise a keyboard/keypad or mouse or other means of input such as
an input microphone with speech recognition input devices, touch
screen input devices, and/or visual input utilizing a video camera.
In the illustrated embodiment, the user interface 104 might
comprise a computer connected to the Internet through a
communication link 120 and running a web browser such as Internet
Explorer from Microsoft Corp. or Netscape Navigator from Netscape
Communications Corp. An example of the consumer input to be
provided by the consumer might comprise the desired temperature of
the brewed beverage, for example, hot, warm or cold, or in an
alternative embodiment, the input may request an actual temperature
to be inputted. Additional areas of input may further include
beverage strength (i.e. varying level of blackness), beverage size
(i.e. container size), additives such as cream, sugar, milk,
artificial sweeteners, flavors and the like.
[0105] The beverage delivery system of this example can be a
standard beverage delivery system known to one skilled in the art.
Examples include single-pass infusion systems, percolation systems,
and batch-slurry systems. In one embodiment of the present
invention, the interactive system 100 is integrated into the
beverage delivery system 109. In another embodiment, the
interactive system 100 is separate from the beverage delivery
system 109.
[0106] In yet another embodiment of the present invention,
consumers desiring a customized beverage are provided an identifier
110 such as an identification card, password or number which
comprises any available identification device or protocol known to
one skilled in the art. Such identification may comprise any
combination of bar codes, radio frequency identification tags,
data, chips, smart cards and the like. Various
identification/identification device combinations are known to one
skilled in the art, and may be employed by various embodiments of
the present invention.
[0107] In another embodiment of the present invention, the
identification device 108 comprises a bar code scanner. Various bar
code scanners are known to one skilled in the art and include 1)
pen type readers and laser scanners, 2) CCD readers, and 3) camera
based readers. Pen type readers include a light source and a photo
diode that are placed next to each other in the tip of a pen or
wand. To read a bar code, the user passes the tip of the pen across
the bars and the photo diode measures the intensity of the light
reflected back from the light source and generates a waveform that
is used to measure the widths of the bars and spaces in the bar
code. Dark bars in the bar code absorb light and white spaces
reflect light so that the voltage waveform generated by the photo
diode is an exact duplicate of the bar and space pattern in the bar
code. This waveform is decoded by the scanner. Laser scanners work
the same way as pen type readers except that they use a laser beam
as the light source and typically employ either a reciprocating
mirror or a rotating prism to scan the laser beam back and forth
across the bar code. As with the pen type reader, a photo diode is
used to measure the intensity of the light reflected back from the
bar code. In both pen readers and laser scanners, the light emitted
by the reader is tuned to a specific frequency and the photo diode
is designed to detect only this same frequency light. Pen type
readers and laser scanners can be purchased with different
resolutions to enable them to read bar codes of different sizes.
The scanner resolution is measured by the size of the dot of light
emitted by the reader. CCD (Charge Coupled Device) readers use an
array of hundreds of tiny light sensors lined up in a row in the
head of the reader. Each sensor can be thought of as a single photo
diode that measures the intensity of the light immediately in front
of it. Each individual light sensor in the CCD reader is extremely
small and because there are hundreds of sensors lined up in a row,
a voltage pattern identical to the pattern in a bar code is
generated in the reader by sequentially measuring the voltages
across each sensor in the row. The important difference between a
CCD reader and a pen or laser scanner is that the CCD reader is
measuring emitted ambient light from the bar code whereas pen or
laser scanners are measuring reflected light of a specific
frequency originating from the scanner itself. The newest type of
bar code reader currently available are camera based readers that
use a small video camera to capture an image of a bar code. The
reader then uses sophisticated digital image processing techniques
to decode the bar code. Video cameras use the same CCD technology
as in a CCD bar code reader except that instead of having a single
row of sensors, a video camera has hundreds of rows of sensors
arranged in a two dimensional array so that they can generate an
image.
[0108] In another embodiment of the present invention, the
identification device 108 comprises a radio frequency scanning
device. Radio Frequency Identification (RF ID) uses radio frequency
communication to automatically identify, track and manage objects,
people or animals. A low-frequency, passive, magnetically-coupled
RF ID system is made up of two parts: a reader and a tag. The tags
are typically attached to objects or animals that require a unique
identification number. The tags include an electronic circuit
(transponder) and tuned antenna-capacitor circuit. The tags are
small sophisticated radio transmitters and receivers. They are
powered by the RF field generated by the reader. Upon being powered
up, the tag will continuously transmit, by damping the incoming RF
power field, its data. The RF ID reader has three main functions:
energizing, demodulating and decoding. The reader, using a tuned
antenna-capacitor circuit, emits a low-frequency radio wave field.
This is used to power up the tags. The information sent by the tag
must be demodulated. The encoded information is decoded by the
reader's on-board micro-controller. This information can then be
used by a controlling processor. In both the reader and the tag,
the antenna can be shaped and sized in different ways. Because of
the small size of the tag, it can be formed to fit almost any
situation. Since there is no contact or viewing required, the RF ID
system allows great freedom of movement and placement of the tag
and reader become less of a critical issue.
[0109] In one embodiment of the present invention, an
administrative user may access the customization director 104 and
data store 106 by utilizing an administrative interface 130 to
utilize, analyze or otherwise apply the customization data and
consumer feedback data to develop or improve products of the
enterprise and to develop or improve components of the beverage
brewing system. This insight gained from the consumer may also
provide very beneficial information for the research, development,
marketing and improvement of future products and systems. It can be
contemplated as well, that an enterprise might make its interactive
data store results and analysis of the data available to other
entities. This might entail allowing such entities to have access
to such data via the Internet, via printed reports, via interactive
software on computers, periodic data subscription services or the
like.
[0110] In yet another embodiment of the present invention, the
system may further comprise a retail interface 180. The retail
interface may be adapted to communicate purchase data and consumer
data to and from the customization director 104. For example, a
consumer may make a purchase for a beverage at a cashier checkout,
but the beverage system may not be directly accessible from the
checkout. The retail interface 180 may send data to the
customization director 104 which will then prepare the beverage
upon interaction by the purchaser. In another embodiment, the
retail interface 180 communicates with the customization director
104 to ensure that the consumer is authorized to receive the
beverage product. For example, a consumer may purchase the beverage
from a remote locate and then enter a special access code at the
user interface which then dispenses the beverage to the
consumer.
[0111] There can be a number of ways to determine relevant
customized brewing formulations of the beverage delivery system. In
one embodiment, the consumer is prompted to enter consumer
preference data through the user interface. This data may then be
stored for later retrieval during subsequent visits to the beverage
delivery system. As an example, the consumer preference data
inputted through the user interface or retrieved from the data
store might be matched against one or more decision trees. A
decision tree typically comprises a set of
responses/traits/categories against which the consumer preference
data can be compared against. For example, a decision tree might
comprise every combination of possible consumer preference data.
The preference data is then compared against the decision tree for
a matching branch and the matching branch provides further
instructions to be executed as a result of the match. Such decision
trees would preferably comprise potential combinations of consumer
preference data which have been designed with the system's intended
application in mind, so that appropriate optimized operating
conditions can be established that pertain to the customized
beverage to be delivered. Preferably, the decision trees are
converted to mathematical algorithms which then process the
decision tree comparisons or "decisions" electronically to quickly
ascertain the appropriate optimized beverage formulation for the
beverage delivery system.
[0112] In order to update the optimization process to allow for
modification or "morphing" as appropriate, one embodiment of the
present invention comprises the decision trees or algorithms of the
customization director 104 being updated by a neural network 111.
In the customized beverage delivery example, the neural network 111
would assess various applicable consumer preferences and feedback
data retrieved from the data store to determine if any changes to
the mathematical algorithms or dialog scripts are needed to
facilitate or optimize the decision making process of determining
customized beverage formulations. For example, a neural network can
continuously update its decision making algorithm by incorporating
user input such as feedback into the decision making process akin
to artificial intelligence or "smart" logic. According to Haykin,
S. (1994), Neural Networks: A Comprehensive Foundation, NY:
Macmillan, p. 2, a neural network is a massively parallel
distributed processor that has a natural propensity for storing
experiential knowledge and making it available for use. It
resembles the brain in two respects: 1) Knowledge is acquired by
the network through a learning process; and 2) Interneuron
connection strengths known as synaptic weights are used to store
the knowledge. The neural network analyzes the data store 106 for
trends, feedback data, consumer preference data and other
additional data to develop and refine algorithms for decision
making. In one embodiment, a neural network would automatically
make changes to the customization director's 104 decision trees or
algorithms based upon the growing base of consumer preference and
user feedback data. A description of one such suitable neural
network can be found in co-pending U.S. patent application Ser. No.
60/149,857, filed Aug. 19, 1999 in the name of Robert P. Piotrowski
et al., which is herein incorporated by reference,
[0113] Another embodiment of the present invention, depicted in
FIG. 2, includes the method for providing a customized beverage
product to a customer. The method comprises the steps of obtaining
consumer preference data corresponding to a customer (step 200);
determining a consumer beverage formulation corresponding to the
consumer preference data (step 204); and providing the consumer a
customized beverage corresponding to the consumer beverage
formulation (step 206).
[0114] The system of the present invention can also allow
individual customers to communicate with the beverage delivery
system so that their customized selections can be accommodated by
the beverage delivery system. There are many ways that individual
systems can be developed to achieve this aspect of the present
invention; the examples discussed herein are representative only
and are not intended to be limiting. Suitable ways of communicating
with the consumer include, but are not limited to, voice, keyboard,
Internet, touchscreen, and conventional means such as selectors,
slide bars, buttons, and switches. By understanding what individual
consumers desire either by certain key questions, sampling or
direct taste questions the system can deliver consumers preferred
taste and needs. A customer's desires can also be dynamic and
changing over time and/or by event or experience, e.g. time of day,
day of week, day of month, seasonal, occasion, environment,
work/pleasure, mood, physical, mental, etc. Their desires can also
evolve based on experimentation, experience, education, moods,
health conditions, knowledge, lifestyle changes, and age. The
customization interface can include this type of personal or
historical information as it processes the consumer information, as
well as incorporate demographic trends and traits, and common
experiences as it processes consumer information. Additionally, the
customization interface may be continually assimilating available
data to increase customization capability and ongoing
recommendations. In a particularly prepared embodiment of the
system of the present invention, this type of information and
inputs are continually monitored, updated, and refined, to changes
and predicts options tailored to individual consumers; this aspect
of information processing can be accomplished by a neural network
or other technologies known to one skilled in the art.
[0115] FIG. 3 schematically illustrates a sample client/server
network 300 which might be employed to implement an embodiment of
the present invention. As one with ordinary skill in the art will
readily appreciate, a client/server network is only one type of
network, and a variety of other configurations, such as
peer-to-peer connections, are also considered networks. In a
client/server network, a plurality of nodes are interconnected such
that the various nodes send and/or receive information to/from one
another. As shown here, a server node 302 is interconnected with a
plurality of client nodes 314 using a connection 316 such as a
token ring, Ethernet, telephone modem connection, radio or
microwave connection, parallel cables, serial cables, telephone
lines, universal serial bus "USB", Firewire, Bluetooth, fiber
optics, infrared "IR", radio frequency "RF", or other wireless
communications, and the like, or combinations thereof.
[0116] A computer-readable medium, shown here as a CD ROM (318),
holds information readable by a computer, such as programs, data,
logic, files, etc. As will be readily appreciated,
computer-readable medium can take a variety of forms, including
magnetic storage (such as hard disk drives, floppy diskettes,
etc.), optical storage (such as laser discs, compact discs, DVD's,
etc.), electronic storage (such as random access memory "RAM", read
only memory "ROM", programmable read only memory "PROM", etc.), and
the like.
[0117] One embodiment of the present invention comprises the method
for providing a customized beverage product to a consumer. An
exemplary embodiment is depicted in the flowchart of FIG. 4. In
this example, the consumer has previously registered with the
beverage system and has been issued an RF ID key tag to utilize the
system. The consumer passes the RF ID key tag across the ID device
area of the system (step 400). The ID device activates the RF ID
tag and receives the customer identifier stored in the tag (step
402). This customer identifier is then passed to the customization
director (step 404), which in turn searches the data store for
consumer data corresponding to the consumer identifier (step 406).
The consumer data is retrieved and the customization director
analyzes the data (step 408) and then presents to the consumer one
or more customization options (step 410). In one embodiment, the
customization director might also prompt the consumer to enter
feedback data for the last interaction and beverage delivery with
the system. In another embodiment, the customization director may
present one or more promotional and/or seasonal option selections
to the consumer. Customization options include but are not limited
to strength, flavor, type of bean (coffee), temperature, and
finishing options (cream, milk, etc.) The customization director
can also display express formulations which enable the consumer to
select the express formulation and all other decisions are
automatically completed by the system. In one embodiment, the
consumer can manually create and save customization options as
express formulations to save time and reduce formulation errors for
future beverage deliveries. Once the consumer has inputted his/her
customization options (step 412), the customization director will
analyze the options (step 414) and send corresponding commands to
the beverage delivery system (step 416). In addition, the
customization director preferably stores the selected customization
options in the data store in a record corresponding to the consumer
identifier.
[0118] In one embodiment, the customization director will, during a
later interaction, prompt the consumer to input feedback data
corresponding to the previous beverage formulation. For example,
the customization director may prompt the consumer to input a
rating of 1 to 10 on the beverage product customized during the
last visit. In another embodiment, the consumer may select to speak
with a customer service representative and the customization
director will establish a connection which places the consumer in
communication with the customer service person. In yet another
embodiment of the present invention, the customization director
will display previous beverage purchases associated with the
consumer's identification and prompt the consumer to enter feedback
data or complete a survey regarding the previous beverage
purchases. The consumer may receive a reward (i.e. con, discount,
etc.) for complete feedback data.
[0119] In another embodiment of the present invention, the consumer
can access the user interface to preselect his/her beverage
preferences in advance from a remote location. For example, the
system may comprise numerous customization formulation options
whereby the desired formulations could be customized ahead of
actual purchase to save time. In an exemplary embodiment, a web
site might be hosted on a network such as a wide-area network,
local-area network, or the Internet, and the like, which the
consumer can access through some communications device. The web
browser contacts a web server and requests data information, in the
form of a Uniform Resource Locator (URL). This data information
comprises the user interface of the interactive system of the
present invention. Typically, URL addresses are typed into the
browser to access web pages, and URL addresses are embedded within
the pages themselves to provide the hypertext links to other pages.
A hypertext link allows the user to click on the link and be
redirected to the corresponding web site to the URL address of the
hypertext link. Many browsers exist for accessing the World Wide
Web, such as Netscape Navigator from Netscape Communications Corp.
and the Internet Explorer from Microsoft Corp. Similarly, numerous
web servers exist for providing content to the World Wide Web, such
as Apache from the Apache Group, Internet Information Server from
Microsoft Corp., Lotus Domino Go Webserver from IBM, Netscape
Enterprise Server from Netscape Communications Corp. and Oracle Web
Application Server from Oracle Corp. These browsers and web servers
can be utilized to allow access to the present invention from
virtually any web-accessible device.
[0120] In another embodiment of the present invention, the system
is configured to communicate with a remote data store. This ability
allows the customization director to identify individual customers
who have not previously interacted with the system at the present
location and to retrieve the consumer's centrally-stored profile.
This allows individual consumers to go to various physical
locations of the system] and transmit to the system their desired
beverage selection without repeating the step-by-step sequence of
selection programming. These individual preferences may also
include time and place based adjustments that are determined by
past system use histories. There are many ways that individual
systems can be developed to accommodate this aspect of the present
invention; the examples discussed herein are representative only
and are not intended to be limiting. Suitable ways of identifying
the consumer include, but are not limited to, personal
identification number (PIN) either communicated to the system via a
keypad, touchscreen, matrix card, retinal scanner, thumbprint
reader, or radio frequency identification tags (RFID). In addition,
the system(s) can be pre-programmed, periodically programmed,
and/or networked to allow for the individual consumers'
identification and associated preferences to be universally
recognized by all such systems.
EXAMPLES
[0121] While particular embodiments of the present invention have
been illustrated and described, it would be obvious to those
skilled in the art that various other changes and modifications can
be made without departing from the spirit and scope of the
invention.
Example 1
[0122] Consumer establishes a personal profile over the Internet or
at the system and answers a few simple questions around beverage
and related preferences. These questions help deliver the product
with the right profile, and may allow the system to make
suggestions and/or formulation modifications appropriate for the
user during the instant or future transaction. The profile is
maintained in a central database accessed by the system via
wireless, local area network (LAN)or telephony communication
devices wherever the consumer is. The consumer is recognized via a
personal identification number (PIN) stored in radio frequency
identification tags RFID, matrix cards, or their credit card.
Consumer can get their own designed drink or choose from a variety
of drinks that are close to their prescribed beverage in personal
acceptance.
[0123] Consumer is allowed to choose from flavor profile of
different attributes in creating their own cup. This is done with
slide bars and selectors or a multidimensional space representing
the world of beverage taste including strength, sweetness,
creaminess, and flavor.
[0124] User selects at various times the character of the coffee
they prefer via an consumer interface window.
[0125] The consumer establishes a personal profile over the
Internet or at the system which may entail and answering a few
questions about beverage preferences. The responses to these
questions are analyzed by the customization director to formulate
and deliver the product with the right profile. The consumer is
presented the opportunity to customize their own beverage or choose
from a variety of pre-configured drinks that approximately match
the consumer's personal profile.
[0126] In one embodiment of the present invention, an
administrative user may access the customization director 104 and
data store 106 by utilizing an administrative interface 130 to
utilize, analyze or otherwise apply the customization data and
consumer feedback data to develop or improve products of the
enterprise and to develop or improve components of the beverage
brewing system. This insight gained from the consumer may also
provide very beneficial information for the research, development,
marketing and improvement of future products and systems. It can be
contemplated as well, that an enterprise might make its interactive
data store results and analysis of the data available to other
entities. This might entail allowing such entities to have access
to such data via the Internet, via printed reports, via interactive
software on computers, periodic data subscription services or the
like.
[0127] In yet another embodiment of the present invention, the
system may further comprise a retail interface 180. The retail
interface may be adapted to communicate purchase data and consumer
data to and from the customization director 104. For example, a
consumer may make a purchase for a beverage at a cashier checkout,
but the beverage system may not be directly accessible from the
checkout. The retail interface 180 may send data to the
customization director 104 which will then prepare the beverage
upon interaction by the purchaser. In another embodiment, the
retail interface 180 communicates with the customization director
104 to ensure that the consumer is authorized to receive the
beverage product. For example, a consumer may purchase the beverage
from a remote locate and then enter a special access code at the
user interface which then dispenses the beverage to the
consumer.
Example 2
[0128] A.) The extract is prepared by extracting in an industrial
coffee extraction column train an all arabica roast and ground
coffee. The coffee is extracted such that the end extract is at 30%
solids and a 38% extraction yield. The coffee is then cooled and
packaged in freezable containers. The containers are then frozen
and shipped to various locations.
[0129] B.) The coffee extract is then received at the location,
still frozen and held in a frozen manner until needed. Sixteen days
after brewing, the extract is allowed to warm to 45.degree. F. and
then placed in a refrigerated dispenser. The dispenser has a
variable dilution system that can dispense the beverage at any
strength of coffee from 0.2 to 2.0% brew solids and at dispensed
temperatures of 50.degree. F. to 190.degree. F. The extract can
then be held in the refrigerated dispenser for up to 20 days.
[0130] C.) Consumer establishes a personal profile at the system
and answers a few simple questions around preference. These
questions help customize a product with the right profile. The
profile is maintained in a central database accessed by the system
via telephone communication devices wherever the consumer is. The
consumer is recognized via matrix cards or their credit card.
Consumers can get their own designed drink or choose from a variety
of drinks that are close to their prescribed customized beverage in
personal acceptance.
[0131] D) Products are delivered to the consumer via a system that
combines the held extract with water at varying temperatures. The
ratio of water to extract controls the resultant strength of the
brew. Table of Use History: The coffee extracts were blended
together as stated below and then diluted to the designated solids
levels. "Time" is the hold time of the extract in the refrigerated
dispenser. TABLE-US-00001 Dispensed Dispensed Brew Temperature User
Time (Hour) Solids % .degree. F. 1 0.75 1.0 180 2 1.5 1.5 170 3 4
0.67 160 4 6 0.43 185 5 17 1.2 52 6 23 0.92 175 7 68 0.63 165 8 123
1.0 52 9 245 0.83 180
Example 3
[0132] A.) The extract is prepared in a system that extracts
Colombian coffee one cup at a time in 60 seconds using a piston and
a perforated metal filter mesh screen. The resultant extract can be
dispensed "as is" or it can either be diluted and/or used to
dissolve an Instant Cappuccino powder. The final extract can have
variable brew solids and levels of powder.
[0133] B.) The coffee extract is used immediately after brewing to
develop the desired finished beverage. (
[0134] C.) Consumer establishes a personal profile over the
Internet or at the system and answers a few simple questions around
preference. These questions help customize a product with the right
profile. The profile is maintained in a central database accessed
by the system via wireless, local area network (LAN)or telephony
communication devices wherever the consumer is. The consumer is
recognized via a personal identification number (PIN) stored in
radio frequency identification tags RFID, matrix cards, or their
credit card. Consumers can get their own designed drink or choose
from a variety of drinks that are close to their prescribed
beverage in personal acceptance.
[0135] D.) Table of Use History. The coffee extracts were blended
together as stated below and then diluted at the designated ratios.
TABLE-US-00002 Dispensed Brew User Time (Hour) Solids % Added
amount of Powder 1 0.75 0.7 15% 2 1.5 0.4 0 3 4 0.9 20% 4 6 1.1
0
Example 4
[0136] A.) The extract is prepared by extracting in an industrial
coffee extraction column train an all very dark roasted and fine
ground all arabica coffee. The coffee is extracted such that the
end extract is at 29% solids and a 34% extraction yield and has a
exit temperature from the extractor at 86.degree. F. The coffee is
then cooled and packaged in containers. The containers are then
refrigerated and shipped to various locations.
[0137] B.) The coffee extract is then received at the location,
still refrigerated and held in a refrigerated manner until needed.
Five days after brewing, the extract is placed in a refrigerated
dispenser. The dispenser has a variable dilution system that can
dispense the beverage at any strength of coffee from 0.2 to 2.0%
brew solids and at dispensed temperatures of 50.degree. F. to
190.degree. F. The extract can then be held in the refrigerated
dispenser for up to 15 days.
[0138] C.) Consumer establishes a personal profile at the system
and answers a few simple questions around preference. These
questions help customize a product with the right profile. The
profile is maintained in a central database accessed by the system
via telephone communication devices wherever the consumer is. The
consumer is recognized via matrix cards or their credit card.
Consumers can get their own designed drink or choose from a variety
of drinks that are close to their prescribed beverage in personal
acceptance.
[0139] D) Products are delivered to the consumer via a system that
combines the held extract with water at varying temperatures. The
ratio of water to extract controls the resultant strength of the
brew. Table of Use History: The coffee extracts were blended
together as stated below and then diluted to the designated solids
levels. "Time" is the hold time of the extract in the refrigerated
dispenser. TABLE-US-00003 Dispensed Dispensed Brew Temperature User
Time (Hour) Solids % .degree. F. 1 4 0.92 180 2 6 0.63 170 3 12
0.67 160 4 33 0.43 185 5 52 1.2 52 6 63 0.92 175 7 89 0.63 165 8
123 0.92 52 9 56 0.63 180
Example 5
[0140] A) The extract from Example 1 and the extract from Example 3
are extracted as described and then separately packaged and frozen
and shipped.
[0141] B) The coffee extracts are then received at the location,
still frozen and held in a frozen manner until needed. Ten days
after brewing, the extracts are allowed to warm to 45.degree. F.
and then placed in a refrigerated dispenser. The two fractions can
be blended together at any ratio and also diluted with water. The
extract can then be held in the refrigerated dispenser for up to 20
days.
[0142] C) Consumer selects at various times the character of the
coffee they prefer via an consumer interface window.
[0143] D) Table of Use History. The coffee extracts were blended
together as stated below and then diluted to the designated brew
solids. "Time" is the hold time of the extracts in the refrigerated
dispenser. TABLE-US-00004 User Time (Hour) Extract 1 Extract 2
Final Brew Solids % 1 2 50% 50% 0.8 2 6 40% 60% 0.6 3 24 100% 0%
1.3 4 96 25% 75% 1.1
Example 6
[0144] A.) The coffee is prepared by placing 35 grams of roast and
ground coffee in a standard brew basket of a 72 gallon bottle
brewer. 1860 milliliters of water is delivered to the brew basket
at 200.degree. F. and 12 milliliters per second and atmospheric
pressure. The brew is filtered with standard paper coffee filters.
During extraction, the first half of the extract is diverted to one
holding chamber resulting in a 0.6% brew solids and a 12% brew
solids yield. The last half of the brew, a resultant extract of
0.4% brew solids and 10% yield, is collected in a second
chamber.
[0145] B.) The two fractions are held in a insulated vessel until
dispensed. The two fractions can be blended together at any ratio
and also diluted with water.
[0146] C.) Consumer establishes a personal profile over the
Internet or at the system and answers a few simple questions around
preference. These questions help customize a product with the right
profile. The profile is maintained in a central database accessed
by the system via wireless, local area network (LAN)or telephony
communication devices wherever the consumer is. The consumer is
recognized via a personal identification number (PIN) stored in
radio frequency identification tags RFID, matrix cards, or their
credit card. Consumers can get their own designed drink or choose
from a variety of drinks that are close to their prescribed
beverage in personal acceptance.
[0147] A) Table of Use History. The coffee extracts were blended
together as stated below and then diluted at the designated ratios.
TABLE-US-00005 User Time (Hour) Extract 1 Extract 2 Water to
Extract Ratio 1 0.3 50% 50% 0:1 2 0.5 40% 60% 1:1 3 0.6 100% 0%
0.5:1 4 0.8 25% 75% 0.2:1
Example 7
[0148] A.) The coffee is prepared by placing 90 grams of all roast
and ground coffee in a standard brew basket/funnel of a 1 1/2
gallon satellite brewer. 4500 milliliters of water is delivered to
the brew basket at atmospheric pressure. Water is delivered at
200.degree. F. and 10 milliliters per second. The brew is filtered
with standard paper coffee filters. This brew is fractionated into
five equal volumes over the length of the brew.
[0149] B.) The fractions are held for up to 2 hours on a Bunn
Softheat.TM. satellite system at 180.degree. F.
[0150] C.) Consumer selects at various times the character of the
coffee they prefer via an consumer interface window.
[0151] D.) Table of Use History. Coffee fractions were blended
together as stated below and then diluted at the designated ratios.
TABLE-US-00006 Water to Time Extract User (Hour) Fraction 1
Fraction 2 Fraction 3 Fraction 4 Fraction 5 Ratio 1 0.3 0 65% 0 0
35% 0:1 2 0.4 15% 35% 0 40% 10% 1:1 3 0.5 55% 15% 0 0 30% 0.2:1 4
0.6 70% 0 30% 0 0 0:1 5 0.65 15% 35% 0 40% 10% 1:1 6 0.7 0 100% 0 0
0 0.2:1 7 1.2 15% 15% 15% 25% 30% 0:1 8 1.3 100% 0 0 0 0 1:1 9 1.5
15% 30% 15% 25% 15% 0.7:1
Example 8
[0152] A.) Using an all arabica and robusta blend of roast and
ground coffees, the extract is prepared by cold extraction at
45.degree. F. in a batch mode without agitation. At 16 hours the
extract reaches steady brew solids level of 13%.
[0153] B.) The slurried coffee and extract is then maintained in
the vessel at 45.degree. F. for up to 20 days. When needed, the
extract is filtered through a synthetic mesh filter at the bottom
of the vessel.
[0154] C.) User selects at various times the character of the
coffee they prefer via an consumer interface window.
[0155] D) Products are delivered to the consumer via a system that
combines the held extract with water at varying temperatures. The
ratio of water to extract controls the resultant strength of the
brew. Table of Use History: "Time" designates the age of the
extract since the start of brewing. TABLE-US-00007 Dispensed
Dispensed Brew Temperature User Time (Hour) Solids % .degree. F. 1
20 1.0 180 2 22 0.6 170 3 24 0.5 180 4 56 0.4 170 5 82 1.0 180 6
123 0.5 170 7 124 0.4 180 8 166 0.6 170
Example 9
[0156] In this example, an exemplary interaction with the
customization director will be described. The consumer, Frank,
approaches the user interface and slides his beverage card through
the card reader which is part of the user interface. Frank
previously had completed an application for the beverage card and
was subsequently sent his own beverage card. Frank's beverage card
contains a unique identification number that is utilized by the
customization director to retrieve Frank's profile. In this
example, Frank had previously chosen a password/passnumber to
protect unauthorized use of his beverage card. Upon swiping his
card through the card reader, the customization director through
the user interface prompts Frank to input his password. Frank
inputs his password through the touch screen display of the user
interface. The customization director transmits the identification
number and password to the data store to determine if they matched
an existing record. Finding a match, the customization director
retrieves Franks customization profile and analyzes the profile to
determine the beverage options to display to Frank. The
customization director displays numerous customization options to
Frank such as coffee been type, temperature, strength, finishing
options as well as a few express options such as your last coffee
purchase, store's special pick and beverage of the month. Frank
then inputs the selection of the special of the month. The
customization director receives Frank's selection and determines
the corresponding commands to send to the beverage delivery system.
The beverage delivery system receives the commands and delivers the
selected beverage to Frank. The customization director records
Frank's beverage purchase in the data store.
Example 10
[0157] In this example, another exemplary interaction with the
customization director will be described. A typical consumer,
Alice, approaches the user interface to customize a beverage
purchase. Alice has never used the customization system before and
has not pre-registered her preferences. The user interface prompts
Alice to enter her user ID number or select "NEW" if the consumer
is new. Alice selects "NEW" on the touch screen of the user
interface. The customization director receives the "NEW" selection
and determines which selection options to present to Alice. The
customization director presents various customization options to
Alice through the user interface. Some of the options include
express recommendations, formulation options and a registration
option. The registration option contains various input areas for
the consumer to enter his/her preference data. The customization
director then creates a new record for the consumer in the data
store and associates the record with a new user identification
(number, password, and the like). This new identification is then
displayed to the user and preferably is sent to the user through an
additional means. In this example, Alice chooses the formulation
options and is asked to select the type of bean. Alice selects her
desired bean type and then is prompted by the customization
director to enter the desired temperature range of the beverage.
Alice then selects some finishing options such as addition of cream
and sugar to the formulation. The customization director then
determines the corresponding commands for the beverage delivery
system to produce the customized beverage. The customization
director sends the commands to the beverage delivery system and
records the customized formulation in the data store. The beverage
delivery system receives the commands and produces the customized
beverage for Alice.
[0158] System for making and delivering a customized beverage
product to a consumer having a user interface, a customization
director in communication with a customization data store and the
user interface, wherein the customization director includes
executable instructions for determining a user's customized
formulation; and a beverage delivery system in communication with
the customization director, wherein the beverage delivery system
includes executable instructions for delivering a customized
beverage product. Method for delivering a customized beverage
product to an individual including the steps of obtaining consumer
preference data; determining a consumer beverage formulation
corresponding to the consumer preference data; and providing the
consumer a customized beverage corresponding to the customized
beverage formulation.
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